TWI459903B - Flour-food improver - Google Patents
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Description
本發明係關於一種食品添加劑，更具體地是關於一種用作麵粉製食品改良劑的組合物。The present invention relates to a food additive, and more particularly to a composition for use as a flour food improver.
小麥是中國大面積種植的一種農作物。長期以來，小麥粉製成的各種麵粉製食品是人們所喜好的主食。尤其傳統的中式麵食更是人們所喜愛的主流的早餐食品。然而，傳統麵粉製食品的加工耗時較長，不適應人們逐漸加快的生活節奏。因此，冷凍麵粉製食品(如冷凍餃子、冷凍饅頭、冷凍包子等等)越來越受到消費者的歡迎。但是，市場上的主流冷凍麵粉製食品在食用時需要再次蒸煮，仍然很耗時，不是很方便。如果用微波爐加熱，雖然很方便，但是微波加熱後的麵粉製食品往往口感很乾硬。隨著物質生活的發展，人們對食品的品質要求越來越高。所以迫切需要提供一種加工方便、省時而又口感較佳的麵粉製食品。目前市場上的麵粉製食品還不能滿足這一需要。Wheat is a crop grown in large areas in China. For a long time, various flour-made foods made from wheat flour have been the staple foods that people like. Especially the traditional Chinese noodles are the mainstream breakfast foods that people love. However, the processing of traditional flour-based foods takes a long time and is not suitable for people's gradually accelerating life rhythm. Therefore, frozen flour foods (such as frozen dumplings, frozen steamed buns, frozen buns, etc.) are increasingly popular with consumers. However, mainstream frozen flour foods on the market need to be cooked again when consumed, which is still time consuming and not very convenient. If it is convenient to heat in a microwave oven, the flour-made food after microwave heating tends to be very dry. With the development of material life, people are increasingly demanding the quality of food. Therefore, there is an urgent need to provide a flour-based food that is convenient to process, time-saving, and has a good taste. Flour-based foods currently on the market are not enough to meet this need.
本發明就是為了解決上述問題而完成的。The present invention has been made to solve the above problems.
本發明提供了一種麵粉製食品的改良劑，包括：1重量份的乳酸硬脂酸鈉、0.2－5重量份的單硬脂酸甘油酯和0.001－0.1重量份的α澱粉酶。The present invention provides a flour food improving agent comprising: 1 part by weight of sodium lactic acid stearate, 0.2 to 5 parts by weight of glyceryl monostearate, and 0.001 to 0.1 part by weight of an alpha amylase.
本發明還提供了一種麵粉製食品，包括例如0.01－5重量%的本發明麵粉製食品改良劑。The present invention also provides a flour-based food product comprising, for example, 0.01 to 5% by weight of the flour-based food improving agent of the present invention.
本發明還關於這種麵粉製食品改良劑在製造麵粉製食品中的應用，尤其是製造需要微波加熱的冷凍麵粉製食品中的應用。The present invention also relates to the use of such flour-based food improvers in the manufacture of flour-based food products, particularly in the manufacture of frozen flour-based food products requiring microwave heating.
本發明的麵粉製食品改良劑用作食品添加劑添加到饅頭等麵粉製食品中時，尤其是加到冷凍麵粉製食品中時，可以改善麵粉製食品的微波加熱性能，即減少水分流失、防止食品表面變硬並改善口感，使得微波加熱後的食品接近或達到蒸煮麵粉製食品的感官效果。因此，利用本發明的麵粉製食品改良劑，可以提供加工方便、省時而又口感較佳的可微波加熱的麵粉製食品。When the flour food improving agent of the present invention is used as a food additive to be added to a flour food such as steamed bread, especially when added to a frozen flour food, the microwave heating performance of the flour food product can be improved, that is, the water loss is reduced, and the food is prevented. The surface is hardened and the mouthfeel is improved, so that the microwave-heated food approaches or reaches the sensory effect of the cooked flour-based food. Therefore, with the flour-based food improving agent of the present invention, it is possible to provide a microwave-heatable flour-based food product which is easy to process, time-saving, and has a good mouthfeel.
下面將結合附圖具體闡述本發明的各種實施方式。本發明所屬技術領域中具有通常知識者應該明白，這些實施方式和具體實例的列舉僅是為了解釋說明的目的，並不意味著限制。本發明還可以以本說明書未提到的其他等同實施方式來完成，這些都在本發明的保護範圍之內。另外，本發明的一個實施方式可以實現本發明的一個或幾個技術效果；其他實施方式可能實現本發明的其他一個或幾個技術效果。Various embodiments of the present invention will be specifically described below in conjunction with the drawings. The description of the embodiments and the specific examples are intended to be illustrative only and not restrictive. The invention may also be carried out in other equivalent embodiments not mentioned in the specification, which are all within the scope of the invention. In addition, one embodiment of the present invention may achieve one or several technical effects of the present invention; other embodiments may realize one or more other technical effects of the present invention.
本發明麵粉製食品的改良劑包括乳酸硬脂酸鈉、單硬脂酸甘油酯、α－澱粉酶。The improver for the flour-made food of the present invention includes sodium lactic acid stearate, glyceryl monostearate, and α-amylase.
本發明中所稱“麵粉製食品”是指以小麥粉為主要原料加工而成的食品或者是其一部分由小麥粉加工而成的食品，包括但不限於：饅頭、包子、餃子、餛飩、蒸餃、煎餃、小籠包、煎包、蔥油餅、燒餅、燒賣、春捲、花捲等等，並且可以是發酵的，也可以是不發酵的。本發明中的麵粉製食品改良劑可應用於各種麵粉製食品，尤其適用於需要微波加熱的冷凍麵粉製食品。The term "flour food" as used in the present invention refers to a food processed by using wheat flour as a main raw material or a food processed from wheat flour, including but not limited to: taro, steamed buns, dumplings, alfalfa, steamed. Dumplings, fried dumplings, dumplings, fried bread, scallion cakes, sesame seeds, sizzling, spring rolls, rolls, etc., and may be fermented or non-fermented. The flour food improving agent of the present invention can be applied to various flour-made foods, and is particularly suitable for frozen flour-made foods that require microwave heating.
乳酸硬脂酸鈉(Sodium Stearyl Lactate，簡稱SSL)是食品工業中的常用乳化劑，已被收錄在“中華人民共和國食品添加劑使用衛生標準【GB 2760－1996】”中，代碼為10.011。(該國家標準通過引用全文並入本說明書。)因此，本發明所屬技術領域中具有通常知識者可以清楚明確地理解“乳酸硬脂酸鈉”的確切含意和範圍，並可以通過各種商業途徑得到該乳化劑。需注意的是，上述國家標準規定的乳酸硬脂酸鈉的使用範圍僅限於“糕點、麵包”，本發明的發明人和申請人已提出了對乳酸硬脂酸鈉的擴大使用範圍的申請並獲得批准，使得本發明麵粉製食品的改良劑可以較佳地使用於除了糕點、麵包之外的饅頭、包子、餃子、餛飩、蒸餃、煎餃、小籠包、煎包、蔥油餅、燒餅、燒賣、春捲、花捲等麵粉製食品。Sodium Stearyl Lactate (SSL) is a commonly used emulsifier in the food industry and has been included in the “People's Republic of China Food Hygiene Standard for Food Additives [GB 2760-1996]” with the code 10.011. (This national standard is incorporated herein by reference in its entirety.) Therefore, those of ordinary skill in the art to which the present invention pertains can clearly understand the exact meaning and scope of "sodium lactate stearate" and can be obtained through various commercial means. The emulsifier. It should be noted that the use range of sodium lactic acid stearate prescribed by the above national standards is limited to "pastries, bread", and the inventors and applicants of the present invention have proposed an application for expanding the use range of sodium lactic acid stearate. Approved, so that the flour food improving agent of the present invention can be preferably used for taro, buns, dumplings, clams, steamed dumplings, fried dumplings, dumplings, fried bread, scallion cake, and sesame seed cakes other than cakes and bread. , siu mai, spring rolls, Hanamaki and other flour foods.
單硬脂酸甘油酯(Glycerin Monostearate，簡稱單甘酯)也是食品工業中的常用乳化劑，已被收錄在“中華人民共和國食品添加劑使用衛生標準【GB 2760－1996】”中，代碼為10.006。因此，本發明所屬技術領域中具有通常知識者可以清楚明確地理解“單硬脂酸甘油酯”的確切含意和範圍，並可以通過各種商業途徑得到該乳化劑。Glycerin Monostearate (Glycerin Monostearate) is also a commonly used emulsifier in the food industry. It has been included in the “People's Republic of China Food Hygiene Standard for Food Additives [GB 2760-1996]” with the code 10.006. Thus, the exact meaning and scope of "monostearate" can be clearly and clearly understood by those of ordinary skill in the art to which the present invention pertains, and the emulsifier can be obtained by various commercial means.
α澱粉酶(α－amylase)也是食品工業中的常用添加劑，已被收錄在“中華人民共和國食品添加劑使用衛生標準【GB 2760－1996】”中，代碼為11.003。因此，本發明所屬技術領域中具有通常知識者可以清楚明確地理解“α澱粉酶”的確切含意和範圍，並可以通過各種商業途徑得到該添加劑。Alpha amylase (α-amylase) is also a commonly used additive in the food industry and has been included in the “People's Republic of China Food Sanitary Standards for Use of Food Additives [GB 2760-1996]” with the code 11.003. Therefore, those skilled in the art to which the present invention pertains can clearly and clearly understand the exact meaning and scope of "alpha amylase" and can obtain the additive by various commercial means.
本發明麵粉製食品的改良劑包括乳酸硬脂酸鈉、單硬脂酸甘油酯、α－澱粉酶。The improver for the flour-made food of the present invention includes sodium lactic acid stearate, glyceryl monostearate, and α-amylase.
麵粉製食品改良劑中乳酸硬脂酸鈉與單硬脂酸甘油酯的較佳重量比為約1：0.2－5，更佳為約1：0.5－2，最佳為約1：1.2－1.5，並且可以為例如大約1：0.5、1：0.6、1：0.7、1：0.8、1：0.9、1：1.1、1：1.2、1：1.3、1：1.4、1：1.5、1：2、1：3、1：4、1：5。並且乳酸硬脂酸鈉與單硬脂酸甘油酯的重量比範圍還包括上面列出的上限、下限及本文所給出具體數值的各種組合。The preferred weight ratio of sodium lactic acid stearate to glyceryl monostearate in the flour food improver is from about 1:0.2 to 5, more preferably from about 1:0.5 to about 2, most preferably from about 1:1.2. And may be, for example, about 1:0.5, 1:0.6, 1:0.7, 1:0.8, 1:0.9, 1:1.1, 1:1.2, 1:1.3, 1:1.4, 1:1.5, 1:2 1:3, 1:4, 1:5. And the weight ratio range of sodium lactic acid stearate to glyceryl monostearate also includes various combinations of the upper and lower limits listed above and the specific values given herein.
麵粉製食品改良劑中乳酸硬脂酸鈉與α澱粉酶的較佳重量比為約1：0.001－0.1，更佳為約1：0.001－0.05，最佳為約1：0.002－0.005，並且可以為例如大約1：0.001、1：0.002、1：0.003、1：0.004、1：0.005、1：0.01、1：0.02、1：0.025、1：0.05、1：0.1。並且乳酸硬脂酸鈉與α澱粉酶的重量比範圍還包括上面列出的上限、下限及本文所給出具體數值的各種組合。The preferred weight ratio of sodium lactic acid stearate to alpha amylase in the flour food improver is from about 1:0.001 to about 0.1, more preferably from about 1:0.001 to 0.05, most preferably from about 1:0.00 to 0.005, and For example, about 1:0.001, 1:0.002, 1:0.003, 1:0.004, 1:0.005, 1:0.01, 1:0.02, 1:0.025, 1:0.05, 1:0.1. And the weight ratio range of sodium lactic acid stearate to alpha amylase also includes various combinations of the upper and lower limits listed above and the specific values given herein.
發明人經實驗確定了上述較佳含量範圍，並發現當含量範圍位於上述較佳範圍之外時，例如單硬脂酸甘油酯含量過高或過低、α澱粉酶含量過高或過低時，所得麵粉製食品的質量、外觀或口感改善效果不明顯。The inventors have experimentally determined the above preferred range of contents, and found that when the content range is outside the above preferred range, for example, the content of glyceryl monostearate is too high or too low, and the content of alpha amylase is too high or too low. The effect of improving the quality, appearance or mouthfeel of the obtained flour-made food is not obvious.
另外，根據需要本發明的麵粉製食品改良劑還可以包括其他成分，例如各種麵粉製食品的常用的添加劑都可以加入其中，包括但不限於：抗氧化劑、膨鬆劑、著色劑、調味劑、香料、其他乳化劑、其他酶製劑等。本發明所屬技術領域中具有通常知識者可以根據實際需要自行選用，並根據相關國家標準和常規實驗確定其他添加劑的用量。In addition, the flour food improving agent of the present invention may further include other ingredients as needed, and various additives such as various flour-based foods may be added thereto, including but not limited to: antioxidants, leavening agents, coloring agents, flavoring agents, Spices, other emulsifiers, other enzyme preparations, etc. Those having ordinary knowledge in the technical field of the present invention can select according to actual needs, and determine the amount of other additives according to relevant national standards and routine experiments.
例如，本發明麵粉製食品的改良劑較佳地還包括蛋白酶和木聚糖酶中的一種或兩種。較佳地，相對於1重量份的乳酸硬脂酸鈉，蛋白酶和木聚糖酶的用量約為0.001－0.1重量份，例如0.001、0.002、0.003、0.004、0.005、0.01、0.02、0.03、0.04、0.05、0.1重量份。在某些類型的麵粉製食品中，蛋白酶和木聚糖酶可以進一步提高麵粉製食品改良劑的效果，但它們並非麵粉製食品改良劑的必需成分。For example, the improver for the flour-made food of the present invention preferably further comprises one or both of a protease and a xylanase. Preferably, the protease and xylanase are used in an amount of about 0.001 to 0.1 parts by weight, such as 0.001, 0.002, 0.003, 0.004, 0.005, 0.01, 0.02, 0.03, 0.04, relative to 1 part by weight of sodium lactic acid stearate. , 0.05, 0.1 parts by weight. In certain types of flour-based foods, proteases and xylanases can further enhance the effectiveness of flour-based food improvers, but they are not essential ingredients for flour-based food improvers.
另外，由於本發明麵粉製食品的改良劑在麵粉製食品中的用量通常較低，為了便於它在麵粉製食品中更好地分散，通常其中還含有填充劑，例如麥芽糊精(Maltodextrin，參見中華人民共和國國家標準GB/T 20884－2007)或澱粉等。相對於1重量份的乳酸硬脂酸鈉，填充劑的用量約為0.2－5重量份，或0.5－2重量份，或0.8－1.2重量份，例如約0.5、0.6、0.7、0.8、0.9、1、1.1、1.2、1.3、1.4、1.5重量份。但是本發明所屬技術領域中具有通常知識者應該理解：麥芽糊精或澱粉等填充劑並非本發明麵粉製食品的改良劑中必需的成分。Further, since the amount of the improver for the flour-based food of the present invention is generally low in the flour-based food, in order to facilitate its better dispersion in the flour-based food, it usually contains a filler such as maltodextrin (Maltodextrin, See National Standard GB/T 20884-2007 of the People's Republic of China) or starch. The filler is used in an amount of about 0.2 to 5 parts by weight, or 0.5 to 2 parts by weight, or 0.8 to 1.2 parts by weight, for example, about 0.5, 0.6, 0.7, 0.8, 0.9, relative to 1 part by weight of sodium lactic acid stearate. 1, 1.1, 1.2, 1.3, 1.4, 1.5 parts by weight. However, those having ordinary skill in the art to which the present invention pertains should understand that a filler such as maltodextrin or starch is not an essential component in the improver of the flour-made food of the present invention.
本發明還提供了一種麵粉製食品，包括本發明麵粉製食品的改良劑。麵粉製食品改良劑在麵粉製食品中的含量應該使其中各個成分在麵粉製食品中的含量符合相關國家標準。所以，本發明的麵粉製食品改良劑在麵粉製食品中具體用量應由技術人員根據國家標準和常規實驗來確定。例如，一般應保證乳酸硬脂酸鈉與單硬脂酸甘油酯在麵粉製食品中的用量均不超過0.2重量%(相對於麵粉用量)，且α澱粉酶在麵粉製食品中的用量不超過0.008重量%(相對於麵粉用量)。通常，本發明麵粉製食品的改良劑在麵粉製食品中的含量範圍約為0.01－5重量%、或0.01－2重量%、或0.1－2重量%、或0.1－1重量%、或0.2－0.5重量%。另外，包括本發明的麵粉製食品改良劑的麵粉製食品較佳是需要微波加熱的冷凍食品，如饅頭、包子、餃子、餛飩、蒸餃、煎餃、小籠包、煎包、蔥油餅、燒餅、燒賣、春捲、花捲等。The present invention also provides a flour-based food product comprising the improvement agent for the flour-made food product of the present invention. The content of the flour food improver in the flour food should be such that the content of each component in the flour food meets the relevant national standards. Therefore, the specific amount of the flour food improving agent of the present invention in the flour-made food should be determined by the skilled person according to national standards and routine experiments. For example, it should be generally ensured that the amount of sodium lactic acid stearate and glyceryl monostearate in flour foods does not exceed 0.2% by weight (relative to the amount of flour), and the amount of alpha amylase in flour foods does not exceed 0.008% by weight (relative to the amount of flour used). In general, the flour-based food improving agent of the present invention is contained in the flour-derived food in a range of about 0.01 to 5% by weight, or 0.01 to 2% by weight, or 0.1 to 2% by weight, or 0.1 to 1% by weight, or 0.2- 0.5% by weight. In addition, the flour-based food product including the flour-based food improving agent of the present invention is preferably a frozen food that requires microwave heating, such as steamed bread, steamed buns, dumplings, bran, steamed dumplings, fried dumplings, dumplings, fried bread, and scallion cake. Biscuits, sizzling, spring rolls, Hanamaki, etc.
當然，包括本發明的麵粉製食品改良劑的麵粉製食品還可以根據需要包括其他食品添加劑，如抗氧化劑、膨鬆劑、著色劑、調味劑、香料、其他乳化劑、其他酶製劑等。Of course, the flour-based food product including the flour-based food improving agent of the present invention may further include other food additives such as an antioxidant, a leavening agent, a coloring agent, a flavoring agent, a fragrance, other emulsifiers, other enzyme preparations, and the like as needed.
本發明還關於這種麵粉製食品改良劑在製造麵粉製食品中的應用，尤其是製造需要微波加熱的冷凍麵粉製食品中的應用。The present invention also relates to the use of such flour-based food improvers in the manufacture of flour-based food products, particularly in the manufacture of frozen flour-based food products requiring microwave heating.
發明人經對比實驗已經證實：本發明麵粉製食品的改良劑用作食品添加劑添加到饅頭等麵粉製食品中時，尤其是加到冷凍麵粉製食品中時，可以改善麵粉製食品食物的微波加熱性能，即減少水分流失、防止食品表面變硬並改善口感，使得微波加熱後的麵粉製食品達到甚至超過蒸煮麵粉製食品的感官效果。The inventors have confirmed by comparative experiments that the improver for the flour-based food of the present invention can be used as a food additive to be added to a flour-based food such as steamed bread, especially when added to a frozen flour-based food, to improve microwave heating of the flour-based food. The performance, that is, the reduction of water loss, the prevention of hardening of the surface of the food and the improvement of the mouthfeel, make the flour-heated flour food reach or exceed the sensory effect of the cooked flour food.
因此，利用本發明的麵粉製食品改良劑，可以提供加工方便、省時而又口感較佳的可微波加熱的麵粉製食品。Therefore, with the flour-based food improving agent of the present invention, it is possible to provide a microwave-heatable flour-based food product which is easy to process, time-saving, and has a good mouthfeel.
下面具體描述根據本發明的麵粉製食品改良劑的幾個具體配方，其中“wt%”表示“重量%”。Several specific formulations of the flour-based food improver according to the present invention are specifically described below, wherein "wt%" means "% by weight".
麵粉製食品改良劑配方1：
製備方法：按照上表所述配方，稱量各成分(各成分均由丹麥Danisco A/S公司提供)，簡單混合而成。Preparation method: According to the formula described in the above table, each component (each component is supplied by Danisco A/S company in Denmark) was weighed and mixed.
麵粉製食品改良劑配方2：
製備方法：按照上表所述配方，稱量各成分(各成分均由丹麥Danisco A/S公司提供)，簡單混合而成。Preparation method: According to the formula described in the above table, each component (each component is supplied by Danisco A/S company in Denmark) was weighed and mixed.
麵粉製食品改良劑配方3：
製備方法：按照上表所述配方，稱量各成分(各成分均由丹麥Danisco A/S公司提供)，簡單混合而成。Preparation method: According to the formula described in the above table, each component (each component is supplied by Danisco A/S company in Denmark) was weighed and mixed.
麵粉製食品改良劑配方4：
製備方法：按照上表所述配方，稱量各成分(各成分均由丹麥Danisco A/S公司提供)，簡單混合而成。Preparation method: According to the formula described in the above table, each component (each component is supplied by Danisco A/S company in Denmark) was weighed and mixed.
麵粉製食品改良劑配方5：
製備方法：按照上表所述配方，稱量各成分(各成分均由丹麥Danisco A/S公司提供)，簡單混合而成。Preparation method: According to the formula described in the above table, each component (each component is supplied by Danisco A/S company in Denmark) was weighed and mixed.
分別按照下表示出的麵粉製食品實施例1－5及麵粉製食品對照例1的詳細配方、按照後面詳細描述的方法製備6種饅頭。其中，麵粉製食品實施例1－5分別含有麵粉製食品改良劑配方1－5，而在對照例1中用單獨的單硬脂酸甘油酯(市場上現有饅頭常用的乳化劑)來代替本發明的麵粉製食品改良劑，以此來驗證本發明的麵粉製食品改良劑的效果。Six kinds of steamed breads were prepared according to the detailed formulations of the flour-based foods Examples 1-5 and the flour-based food control examples 1 shown in the following table, respectively, according to the method described in detail later. Among them, flour-based foods Examples 1-5 contained flour-based food improver formulations 1-5, respectively, and in Comparative Example 1, stand-alone glyceryl monostearate (an emulsifier commonly used in the market) was used instead of the present. The flour food improving agent of the invention is used to verify the effect of the flour food improving agent of the present invention.
上表所列配方按照附圖1所示的常規加工流程製成饅頭。具體地，先將麵粉過篩，再與水及其它輔料(除乳化劑由Danisco A/S公司提供外，麵粉及其它輔料均由通用磨坊上海食品有限公司提供)混合攪拌；之後壓片、成型，進行醒發。醒發室溫度為35℃－40℃，醒發時間通常為40－50分鐘，之後進行550秒的蒸煮。待其冷卻後，進行包裝。經金屬檢測後，在－35℃冷凍機內速凍，然後，放於－18℃冷凍庫冷凍保存。The recipes listed above were made into steamed bread according to the conventional processing procedure shown in Figure 1. Specifically, the flour is first sieved, and then mixed with water and other auxiliary materials (except for the emulsifier supplied by Danisco A/S company, the flour and other auxiliary materials are supplied by General Mill Shanghai Food Co., Ltd.); then tableting and molding , wake up. The proofing room temperature is 35 ° C - 40 ° C, the proofing time is usually 40-50 minutes, followed by 550 seconds of cooking. After it has cooled, it is packaged. After metal detection, it was frozen in a -35 ° C freezer, and then stored in a freezer at -18 ° C for free storage.
為了瞭解在同等微波加熱條件下，添加本發明麵粉製食品改良劑的產品是否比常規產品有顯著濕潤及鬆軟的效果，進行下述檢測。In order to understand whether or not the product of the flour-based food improving agent of the present invention is significantly wetted and softened under the same microwave heating conditions, the following test is carried out.
1.體積測試－比容測定方法試驗方法：在一個固定容積的容器中利用油菜籽和麵製食品進行體積置換，得到麵粉製食品的體積(一般以毫升表示)，再稱量麵粉製食品的質量(克)，即可得到麵粉製食品的比容(毫升/克)。對每個實施例重複測定3次，取平均值。比容值越大，表示在同樣質量條件下，麵粉製食品的體積相對越大。1. Volume test - specific volume measurement method Test method: Volume replacement with rapeseed and pasta in a fixed volume container, to obtain the volume of flour food (generally expressed in milliliters), and then weigh the flour food The mass (g) gives the specific volume (ml/g) of the flour. The measurement was repeated 3 times for each example and averaged. The larger the specific volume value, the larger the volume of the flour-made food under the same quality conditions.
將經冷凍冷藏的麵粉製食品實施例1－5及對照例1的饅頭微波加熱後，測比容，結果見下表：
一般認為比容差值0.03毫升/克代表差異不明顯；比容差值0.10毫升/克代表有顯著差異。Specific tolerance difference 0.03 ml / gram represents the difference is not obvious; specific tolerance difference 0.10 ml/g represents a significant difference.
結論：由以上資料可以看出添加本發明的麵粉製食品改良劑對饅頭的體積蓬鬆有明顯改善效果。Conclusion: It can be seen from the above data that the addition of the flour food improving agent of the present invention has a significant improvement effect on the bulkiness of the steamed bread.
2.柔軟度測試－硬度測定方法試驗方法：利用物性分析儀(英國Stable Micro System公司的TA－XT 2型)，採用圓柱形的硬度(柔軟度)測定探頭，麵粉製食品按規定厚度切片，置於探頭下方，當探頭以一定速度下壓時，麵粉製食品會產生反作用力，儀器會自動紀錄壓力(或反作用力)的資料，從而判斷樣品的軟硬程度；力值越大，說明樣品相對越硬(不柔軟)，反之，力值較小，說明樣品相對柔軟。2. Softness test - Hardness measurement method Test method: Using a physical property analyzer (TA-XT 2 type from Stable Micro System, UK), a cylindrical hardness (softness) measuring probe is used, and the flour food is sliced according to a predetermined thickness. Placed under the probe, when the probe is pressed at a certain speed, the flour food will produce a reaction force, and the instrument will automatically record the pressure (or reaction force) data to determine the softness and hardness of the sample; the greater the force value, the sample Relatively harder (not soft), conversely, the force value is smaller, indicating that the sample is relatively soft.
將經冷凍冷藏的麵粉製食品實施例1－5及對照例1的饅頭微波加熱後，進行硬度測定，結果見下表(為3次測量的平均值)：
評價標準：硬度1800克代表麵團較鬆軟；硬度2100克代表麵團較硬。Evaluation criteria: hardness 1800 grams means the dough is soft; hardness 2100 grams means the dough is harder.
結論：由以上結果可以看出添加麵粉製食品改良劑對饅頭產品的柔軟度有很明顯的改善效果。Conclusion: From the above results, it can be seen that the addition of flour food improver has a significant improvement effect on the softness of the taro product.
3.濕潤度測試－微波水分測定法對經冷凍冷藏的麵粉製食品實施例1－5及對照例1的饅頭在微波加熱前後分別稱重，按下述公式計算由微波加熱導致的水分損失：水分損失(%)＝(原重量－微波加熱後重量)/原重量*原產品含水量3. Moisture Test - Microwave Moisture Method The freeze-frozen flour-based foods of Examples 1-5 and Comparative Example 1 were weighed separately before and after microwave heating, and the water loss caused by microwave heating was calculated according to the following formula: Water loss (%) = (original weight - weight after microwave heating) / original weight * original product moisture content
其中原產品水含量已事先測定為31.5%。The water content of the original product has been previously determined to be 31.5%.
實驗結果如下：
結論：由以上試驗資料可以看出，在同等微波加熱條件下，添加有本發明麵粉製食品改良劑的饅頭明顯比常規饅頭失水少。Conclusion: It can be seen from the above test data that under the same microwave heating condition, the steamed bread with the flour food improving agent of the invention is obviously less water than the conventional steamed bread.
另外，為了瞭解在同等微波加熱條件下，添加本發明麵粉製食品改良劑的產品是否比常規產品改善了口感，進行下述評測。Further, in order to understand whether or not the product to which the flour-based food improving agent of the present invention is added under the same microwave heating condition has improved the mouthfeel than the conventional product, the following evaluation is carried out.
4.口感－風味品評實驗選取有經驗的10名感官品評員對經同樣微波加熱條件的麵粉製食品實施例1－5及對照例1的饅頭進行感官品評測試並打分，包括總體喜好度、麵團的濕潤度及麵團的鬆軟程度等幾項主要指標。分值最低為0，最高為9，分值越高表明口感越好。4. Taste-flavor evaluation experiment: 10 experienced sensory testers were selected for the sensory evaluation of the steamed foods of Examples 1-5 and Comparative Example 1 which were subjected to the same microwave heating conditions, and scored, including overall preference and dough. Several main indicators such as the degree of wetness and the softness of the dough. The lowest score is 0 and the highest is 9. The higher the score, the better the taste.
實驗結果如下：
結論：由以上試驗資料可以看出，在同等微波加熱條件下，添加有本發明麵粉製食品改良劑的饅頭口感明顯好於常規饅頭。Conclusion: It can be seen from the above test data that under the same microwave heating condition, the taste of the steamed bread with the flour food improving agent of the invention is obviously better than that of the conventional steamed bread.
利用本發明的麵粉製食品改良劑製備包子。其中包子皮的配方如下：
按照常規包子加工過程，將上述配方加工成包子皮，並包裹相同的肉餡製成包子。具體地，麵粉、水、酵母等材料(除乳化劑由Danisco A/S公司提供外，麵粉及其它輔料均由通用磨坊上海食品有限公司提供)經過混合攪拌、壓片後，送入包子機。包子機有兩個進料斗，將麵皮放入麵皮鬥，將事先準備好的餡料放入餡料斗，經過成型後，製作成含有餡芯的包子初胚。經過經醒發、蒸煮、冷卻、急凍等過程製成包子產品，再經過冷卻、包裝、冷凍後，放於在零下18℃的條件下進行保存。According to the conventional bun processing, the above formula is processed into a bun, and the same meat is wrapped into a steamed buns. Specifically, materials such as flour, water, yeast (except for the emulsifier supplied by Danisco A/S, flour and other auxiliary materials supplied by General Mill Shanghai Food Co., Ltd.) are mixed and stirred, and then fed into a bun machine. The bun machine has two feeding hoppers, puts the dough into the dough bucket, puts the prepared filling into the filling hopper, and after molding, prepares the buns embryo containing the filling core. After being steamed, steamed, cooled, and frozen, the buns are made, cooled, packaged, and frozen, and then stored at minus 18 °C.
類似於上面描述的麵粉製食品實施例1－5和對照例1，對麵粉製食品實施例6和對照例2的包子進行了微波加熱水分損失測定和口感評測，實驗結果證實：利用本發明的麵粉製食品改良劑製備的包子在微波加熱後水分損失更少，口感更好。The buns of Example 6 and Comparative Example 2 of the flour-making foods were subjected to microwave heating moisture loss measurement and taste evaluation similar to the flour-made foods Examples 1-5 and Comparative Example 1 described above, and the experimental results confirmed that the present invention was utilized. The steamed buns prepared by the flour food improver have less moisture loss and better taste after microwave heating.
以上這些僅是為了舉例說明，不應視為是對本發明的限制。本發明所屬技術領域中具有通常知識者可以在本說明書的教導下，配製具有不同成分含量的麵粉製食品改良劑，並且用於不同的麵粉製食品中，例如餃子、餛飩、蒸餃、煎餃、小籠包、煎包、蔥油餅、燒餅、燒賣、春捲、花捲等。本發明所給出的各種數值範圍，其上限、下限以及所公開的具體數值可以重新組合，所得到的各種範圍都在本發明保護範圍之內。The above are only for the purpose of illustration and should not be construed as limiting the invention. Those skilled in the art to which the present invention pertains can formulate flour-based food improvers having different compositions in the teachings of the present specification, and use them in different flour-making foods, such as dumplings, clams, steamed dumplings, and fried dumplings. , Xiaolongbao, fried bag, scallion cake, sesame seed, siu mai, spring rolls, Hanamaki, etc. The various numerical ranges, the upper and lower limits, and the specific values disclosed may be recombined, and the various ranges obtained are within the scope of the invention.
第一圖係本發明實施例的示意性饅頭加工過程流程圖。The first figure is a flow chart of an exemplary boring process of an embodiment of the present invention.
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| CN1938421A (en) * | 2004-03-11 | 2007-03-28 | 普瑞图斯股份有限公司 | Novel xylanases and their use |
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